Yotam Ottolenghi's Green Gazpacho

Yotam Ottolenghi's Green Gazpacho

The Spruce / Wanda Abraham

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
582 Calories
52g Fat
25g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 582
% Daily Value*
Total Fat 52g 67%
Saturated Fat 7g 33%
Cholesterol 0mg 0%
Sodium 1002mg 44%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 9g
Vitamin C 46mg 231%
Calcium 122mg 9%
Iron 4mg 20%
Potassium 555mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Green Gazpacho recipe is from Ottolenghi's book, Plenty. As he states in the book, there are a million recipes for gazpacho, which he says is his favorite cold soup. This one, a green variation is loosely based on tarator, a cold yogurt and cucumber soup from the Balkans. A freestanding blender works best but a stick blender could also be used to bring the ingredients together.

As you can see from the instructions, this is the easiest of soups to make. There may be many ingredients but they are straightforward and require very little preparation. It is certainly worth the effort. A delicious soup and perfect on a hot summer's day.​​


  • 2 stalks celery, with leaves

  • 2 small green peppers, seeded

  • 6 mini cucumbers, peeled

  • 3 slices stale white bread, crusts removed

  • 1 small green chile, or to taste

  • 4 cloves garlic

  • 1 teaspoon sugar

  • 5 1/4 ounces (about 150 grams) lightly toasted walnuts

  • 7 ounces (about 200 grams) baby spinach

  • 1 ounce (about 25 grams) fresh basil leaves

  • 1/3 ounce (about 10 grams) fresh parsley

  • 1/4 cup (about 60 milliliters) sherry vinegar

  • 1/2 cup (118 milliliters) olive oil

  • 1 1/3 ounces (about 40 grams) Greek yogurt

  • 2 cups (about 450 milliliters) water

  • 8 3/4 ounces (about 250 grams) ice cubes

  • 2 teaspoons salt

  • 1 dash freshly ground white pepper

For the Croutons:

  • 1 dash salt

  • 1/2 cup (about 118 milliliters) olive oil

  • 2 thick slices sourdough bread (about 5 1/4 ounces)

Steps to Make It

  1. Gather the ingredients.

    Yotam Ottolenghi's Green Gazpacho ingredients

    The Spruce / Wanda Abraham

  2. Preheat the oven to 375 F / 190 C / Gas 5 and grab a baking sheet.

    baking sheet

    The Spruce / Wanda Abraham

  3. Cut the bread into 1-inch (2-centimeter) cubes and toss with the oil and a bit of salt. Spread on pan and bake for about 10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.

    bread cubes on a baking sheet

    The Spruce / Wanda Abraham

  4. Give the celery, peppers, cucumbers, bread, chili,​ and garlic a rough chop.

    celery, peppers, cucumbers, bread, chili,​ and garlic

    The Spruce / Wanda Abraham

  5. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt, and some white pepper.

    gazpacho ingredients in a blender

    The Spruce / Wanda Abraham

  6. Blitz the soup until smooth. Add more water, if needed, to get preferred consistency. Taste the soup and adjust the seasoning.

    gazpacho in a blender

    The Spruce / Wanda Abraham

  7. Add the remaining ice and pulse once or twice, just to crush it a little.

    gazpacho in a blender

    The Spruce / Wanda Abraham

  8. Serve at once, with the croutons.

    Yotam Ottolenghi's Green Gazpacho in a bowl

    The Spruce / Wanda Abraham

Recipe Tags: